Meat Stuffed Shells
These are my husbands favorite and I must say they are nice and hearty for Fall. They are perfectly paired with a hearty bolognese sauce.
Ingredients
- 8 oz Package jumbo shells
- 1 recipe bolognese sauce or 4 cups
- 1-2 tablespoons olive oil
- 1 small yellow onion or half a large one minced
- 1 lb ground beef pork and veal mix, your butcher can make for you or you can buy in "meatloaf mix" at some stores
- 1 clove garlic minced
- 1/2 cup white wine
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg slightly beaten before adding to the mix
- 2 tablespoons parsley chopped
- 1 1/2 cups shredded mozzarella cheese
- Kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Preheat oven to 350 degrees and lay cooked shells on a paper towel-lined baking sheet to dry.
- Heat a saute pan and add olive oil to heat. Add in the minced onion and saute for 1-2 minutes. Do not brown.
- Add in the ground meat, season with salt and pepper and lightly brown and break up as much as possible. Add in the minced garlic and cook another 2-3 minutes. Drain off any access grease. Add in the white wine and cook for 4-5 minutes or until the wine dries up almost completely.
- Remove from the heat and let cool slightly. Add the meat mixture into the food processor with the breadcrumbs, cheese and parsley. Pulse until almost a paste.
- Remove from the food processor, checking seasoning and make sure that the mixture is not hot and mix in the egg.
- Layer the meat sauce in the bottom of a baking dish. Fill the shells generously, but not over filled.
- Lay them on top of the sauce. Top with more meat sauce and the shredded mozzarella cheese.
- Cover with plastic wrap and foil and bake for 45 minutes. Remove the cover and bake for an additional 15 minutes. Serve hot. ENJOY!